Of course you can substitute that final ingredient for your favourite, vaguely spherical confection. Malteasers, Jaffas. M&Ms… the list is virtually endless.

According to the glorious Phoodie, here’s what you have to do:

Line a 20cm square cake tin with baking paper.

Set aside approximately ½ cup of Creme Eggs.

Combine the milk chocolate with the condensed milk in a pan over medium heat. Stir regularly ensuring that the fudge does not stick to the base of the pan and that the ingredients are properly incorporated.

Take the pan off the heat, allow to cool for a minute and then and add 350g Creme eggs to the fudge. Stir them through gently.

Pour the fudge into the cake tin, scatter the remaining 150g Creme Eggs over the top of the fudge and set in the fridge for a minimum of 6 hours or overnight.

Cut into squares and serve!

Click through the gallery for a step by step guide and watch the video above for a demo by our resident baker Monz…

Cadbury Creme Egg Fudge (Via Phoodie)

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From our partnerTake off the wrappers of your Cadbury Creme Eggs.Combine.Look at that melting!